When I saw the original recipe for these cookies on Pinterest, I thought it had to be too good to be true. A delicious ginger cookie recipe with NO eggs! Whoo hoo! It IS true! These cookies were a cinch to make, but you have to exercise a little patience while the batter cools in the refrigerator. As with any molasses cookie, this batter is sticky. To flatten the dough balls, I put a piece of wax paper over cookies and flattened them with a fork.
The consistency of these cookies is soft and gooey, and the fresh ginger gives them a little bit of a kick. Give this recipe a try and let me know what you think!
- fresh ginger root - 2 inches peeled and roughly chopped
- blanched almond flour - 1 1/2 cups
- coconut flour - 2 Tbsp
- pure maple syrup or raw honey (I used Grade B syrup) - 1/4 cup
- coconut oil - 2 Tbsp, liquified
- molasses (I used unsulphured) - 1 Tbsp
- ground ginger - 1 tsp
- baking soda - 1/4 tsp
- sea salt - 1/4 tsp
- coconut sugar (optional) - for dusting
- Place ginger in the bowl of a food processor and process until finely grated.
- Add all remaining ingredients, except for the coconut sugar, to the ginger. Process until a sticky dough forms and begins to ball up.
- Transfer dough to a sheet of parchment or wax paper and place in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F.
- When dough is firm, scoop into tablespoon-sized portions and use the palms of your hands to roll into 10-12 balls.
- Place them 1-2 inches apart on a parchment-lined baking sheet. Sprinkle with coconut sugar, if desired.
- Bake for 10-12 minutes or until the edges are nicely browned.
- Great when served warm.
Adapted from savorylotus.com.